Workshop schedule

Levain de Pastry

Chef Eric Wong straddles up to 20 years of experience in the art of pastry making and even more in the food and beverage industry, having worked as a consultant for facilities and training centres along with innovating staple favourites like bread, pau, and doughnuts. He works in tandem with Chef Peter Hwan and master roaster J.Katosan whose humble beginnings as a commis chef has taken him on the road to hone his craft in French cuisine with Karls Winkler at the World Cruise Sagafjord kitchen. Offering accessible pastry, baking and culinary courses for the layman, Levain de Pastry is led by experienced chefs and a trained team that employs the use of natural or organic ingredients sans preservatives. Whenever possible, they also use sourdough for doughy creations to ensure a final product that has developed a natural taste. A bakery supplies shop stocked with frozen dough and ready-bake products offers cooking cheats for those wanting quick solutions to promises to cook dinner.

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